Scrumptious Spanish Chickpea and Chorizo Soup

Scrumptious Spanish Chickpea and Chorizo Soup

Chorizo Spanish Ingredients

• olive oil

• 150g chorizo hotdog, finely cleaved

• 1 onion, stripped and finely hacked

• 1 clove of garlic, stripped and finely hacked

• 2 sticks of celery, finely hacked

• 500g new spinach, washed and hacked

• 8 new tomatoes, deseeded and generally hacked

• 1 x 410g tin or container of good-quality cooked chickpeas, depleted

• 1.3 liters chicken stock

• ocean salt and newly ground dark pepper

• 55g pata negra, Spanish ham or prosciutto, finely hacked

• additional virgin olive oil

• 2 hard-bubbled eggs

Chorizo Spanish Instructions :

Put two or three tablespoons of olive oil into an enormous pot and add the chorizo. Permit to warm up and cook for two or three minutes until the fat emerges from the chorizo, then add your onion, garlic and celery. 

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Turn the hotness down and cook gradually for 15 minutes with a cover on and without shading the onions. 

Presently take the cover off - the smell and shading will be awesome. Mix it around and get some shading happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the bubble, then, at that point, bring down the hotness and stew for around 40 minutes.

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Eliminate about 33% of the blend and purée it in a food processor. Empty it back into the pot, give it a decent mix and season to taste with salt and pepper.

 Eliminate from the hotness and mix in the pata negra or ham and 2 or 3 tablespoons of good Spanish additional virgin olive oil. Partition into bowls and mesh some hard-bubbled egg on top...and the Chorizo Spanish chickpea is prepared to serve..good ! Appreciate it !

Scrumptious Spanish Chickpea and Chorizo Soup VIDEO

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